Oatmeal Molasses Bread Recipe

Oatmeal Molasses Bread Recipe

This bread has been our family's favorite for many years, and now I sent it to my out-of-town children. I added the aniseed to the recipe, which gives the bread a delicious, distinctive licorice flavor. It makes wonderful toast!

Directions

In a bowl, pour boiling water over oats; let stand 30 minutes or until mixture has cooled to warm (110°-115°). In a large mixing bowl, dissolve yeast in warm water; let stand 5 minutes. Stir in oat mixture, molasses, butter, anise seed if desired, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape into two loaves and place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40 minutes or until bread sounds hollow when tapped. Remove from pans to cool on wire racks.Yield: 2 loaves.

If Cooking for Two: Wrap one loaf in heavy-duty aluminum foil and freeze to enjoy later.

Originally published as Oatmeal Molasses Bread in Reminisce Extra
October 1994, p49

In a bowl, pour boiling water over oats; let stand 30 minutes or until mixture has cooled to warm (110°-115°). In a large mixing bowl, dissolve yeast in warm water; let stand 5 minutes. Stir in oat mixture, molasses, butter, anise seed if desired, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape into two loaves and place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40 minutes or until bread sounds hollow when tapped. Remove from pans to cool on wire racks.Yield: 2 loaves.

If Cooking for Two: Wrap one loaf in heavy-duty aluminum foil and freeze to enjoy later.

Originally published as Oatmeal Molasses Bread in Reminisce Extra
October 1994, p49

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cherrylady User ID: 107354717297

Reviewed Sep. 22, 2009

"Loved the molasses flavor! (Didn't try the anise.) We made ham sandwiches with it. YUMMY!"

MY REVIEW

bakingmad User ID: 87520017229

Reviewed Jan. 15, 2008

"We like fresh, homemade bread, but this turned out to be a bit of a disappointment. I omitted the anise, already an overpowering flavor, but still found the molasses overwhelmed the flavor of the bread and we could taste little else. If I knew what to use instead (not honey, maple syrup, or corn syrup), I would give it another try. It was easy to make and the texture was great!"